STRAWBERRY AND BASIL-CORNMEAL SHORTCAKES WITH VANILLA WHIPPED CREAM

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Strawberry and Basil-Cornmeal Shortcakes With Vanilla Whipped Cream image

These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.

Provided by Irvin Lin

Categories     Summer     Bake     Dessert     Berry     Strawberry     Blueberry     Cornmeal     Basil     Coriander     Vegetarian     Tree Nut Free     Soy

Yield 4 servings

Number Of Ingredients 23

Strawberry Filling
4 cups (1 pound or 455 g) strawberries, green tops cut off
2 tablespoons granulated sugar
1 tablespoon chopped fresh basil
1 teaspoon balsamic vinegar
Whipped Cream
½ vanilla bean or 2 teaspoons vanilla extract
1 cup cold heavy cream
1 tablespoon granulated sugar
Basil-Cornmeal Shortcakes
1¼ cups (175 g) all-purpose flour
⅓ cup (50 g) yellow cornmeal
4 tablespoons (50 g) granulated sugar, divided
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon kosher salt
2 tablespoons chopped fresh basil
4 tablespoons (57 g or ½ stick) unsalted butter
1 large egg, separated
½ cup (115 g) plain Greek-style yogurt
1 tablespoon water
To Assemble
1 tablespoon chopped fresh basil

Steps:

  • Make the Strawberry Filling:
  • Place about one-third of the strawberries in a medium nonreactive (glass or ceramic) bowl and crush them with a fork or potato masher. Add the remaining strawberries to the bowl and tear them up with your fingers into bite-size pieces, making sure any juice falls into the bowl. Sprinkle the sugar, basil, and vinegar over the strawberries and toss to coat. Let sit for at least 30 minutes or up to 3 hours before using.
  • Make the Whipped Cream:
  • Split the vanilla bean lengthwise, if using, and scrape the seeds into the heavy cream in the measuring cup. (Or add the vanilla extract.) Add the sugar and stir to dissolve. Add the empty vanilla bean, cover with plastic wrap, and let steep in the refrigerator while you make the shortcakes.
  • Make the Basil-Cornmeal Shortcakes:
  • Preheat the oven to 425°F and line a baking sheet with parchment paper or a Silpat. Combine the flour, cornmeal, 3 tablespoons of the sugar, the baking powder, baking soda, salt, and basil in a large bowl. Cut the butter into ½-inch chunks, sprinkle over the flour, and toss to coat. Using your fingers, flatten the cubes of butter and then rub and squeeze the butter and flour together until the butter is broken into small pieces, about the size of peas.
  • Set aside the egg white in a small bowl. Combine the egg yolk and the yogurt in a small bowl and beat together until the yolk is incorporated into the yogurt. Scrape the yogurt into the dry ingredients and toss first with a fork, then your hands, until a dough forms. It might seem dry at first, but keep tossing together and a dough will form. Divide the dough into 4 balls and place on the lined baking sheet, pressing down slightly to form disks. Add the water to the egg white and beat until frothy. Brush the top of each shortcake with a light coating of the egg white wash and sprinkle with the remaining 1 tablespoon sugar. Bake until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean, 14 to 18 minutes. Let cool on the baking sheet for 5 minutes and then carefully move to a wire rack.
  • While the shortcakes are cooling, finish the whipped cream. Remove the vanilla pod from the cream and transfer the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form.
  • Assemble the Shortcakes:
  • Use a serrated knife to split the shortcakes in half. Spoon the whipped cream onto the bottom of each shortcake, add some strawberries, sprinkle with a little basil, add another dollop of whipped cream, and replace the top of each shortcake. Serve immediately.
  • Tearing Strawberries:
  • It sounds odd, but tearing the strawberries by hand in this recipe actually serves a purpose. If you slice the strawberries, the fruit tends to slip and slide off the whipped cream. However, if you tear the fruit with your fingers, the jagged edges of the fruit have nooks and crannies that help capture the whipped cream. It also helps bruise the fruit so that a little more juice is released for the shortcake. So get your hands dirty and start tearing away!
  • VARIATION: Blueberry and Coriander Shortcakes With Lemon-Scented Whipped Cream
  • Make the blueberry filling by combining 4 cups (680 g) fresh blueberries (don't use frozen), 1⁄2 cup (100 g) granulated sugar, the zest of 1 lemon, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the juices start to boil and a few of the berries start to pop, 3 to 5 minutes. Remove from the heat and set aside to cool to room temperature or refrigerate overnight.
  • For the shortcakes, first toast 4 teaspoons coriander seeds in a dry skillet over medium heat until fragrant. Remove and let cool, then crush with a mortar and pestle or a spice grinder. Increase the all-purpose flour to 1 1⁄2 cups (210 g) and omit the cornmeal, and substitute 2 teaspoons of the crushed toasted coriander for the basil. Sprinkle 1⁄4 teaspoon crushed coriander over each shortcake with the sugar before baking. Make the whipped cream as directed, then fold in 1 tablespoon lemon zest or 2 teaspoons lemon extract. Sprinkle the remaining coriander over the blueberries when assembling in place of the basil.

Latif Jan
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Meh.


Md. Nazmul
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These shortcakes were okay. They were easy to make and the flavor was decent, but they weren't anything special. I think I would try a different recipe next time.


RU Rafsun
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I found these shortcakes to be a bit bland. The cornmeal didn't add much flavor and the strawberries and basil were not very pronounced. I think I would try a different recipe next time.


Marcie Lansford
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These shortcakes were a bit too dry for my taste. I think I would add more milk or buttermilk next time. The flavor was good, but the texture was just a bit off.


Tori Bentley
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I loved these shortcakes! The cornmeal gave them a unique flavor and texture, and the strawberries and basil were a perfect match. The whipped cream was also light and fluffy. I will definitely be making these again!


rita pruitt
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These shortcakes were delicious! The cornmeal added a nice texture and the strawberries and basil were a perfect combination. The whipped cream was also very good. I would definitely recommend this recipe.


BRILLIANT MAJOZI
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I made these shortcakes for a brunch party and they were a huge hit! Everyone loved the unique flavor combination and the shortcakes were so light and fluffy. I will definitely be making these again!


virinchi gupta
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These shortcakes were easy to make and turned out beautifully. The cornmeal gave them a lovely texture and the strawberries and basil were the perfect summery flavors. I will definitely be making these again!


Adetola Mustapha
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I'm not usually a fan of cornmeal shortcakes, but these were surprisingly delicious. The basil added a unique and refreshing flavor that really complemented the strawberries. The whipped cream was also light and fluffy, and it didn't overpower the ot


Tiasha Pillay
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These strawberry and basil cornmeal shortcakes were absolutely divine! The combination of sweet strawberries, aromatic basil, and nutty cornmeal was simply irresistible. The vanilla whipped cream added the perfect finishing touch. I will definitely b